How do you make red eye gravy?

Answer 1

This makes a thick rich gravy. Very easy to make and is a nice hearty autumn / winter gravy - very good with mashed potato.

Time: 1 1/2 to 2 hours.

Ingredients (serves 3-4 people):

4 large onions. 2 white, 2 red.
400 ml chicken, vegetable or beef stock.
100 ml red wine.
75 g butter (or Olive oil / veg oil).
2 teaspoons French mustard.
1 teaspoon Worcestershire sauce.
A newspaper or book of your choice.

Method:

• Chop the onions into thin rings.
• Melt butter (or heat oil) in a heavy pan.
• Soften onion (stirring frequently) for around 20 mins on a moderate heat.
• Reduce heat to a very low level and let the onions brown for at least one hour. Read the paper (or your book) while waiting! Stir occasionally (every 10 - 15 mins).

This long slow cooking is what gives the gravy it's colour and flavour. Once this has finished:

• Mix the wine, stock, mustard and Worcestershire sauce and mix into the onions.
• Turn up the heat and simmer the contents of the pan to reduce the mixture until it thickens (the thicker the gravy, the richer the taste).
  
• Add salt and pepper to taste.

Serve with high quality grilled sausages and MASH potato or anything else you fancy.

Answer 2

I take 2 tablespoons of flour and 2 tablespoons of butter and wisk in pan over heat. Then I slowly add in beef broth from a can or pan drippings from a roast. Add salt and pepper. Sometimes I put sauteed mushrooms in it.

Answer 3

Take drippings in a saucepan add 3 tablespoons of flour and add pork/beef stock and or white/red wine. Stir on medium heat until slightly coats a spoon.

Answer 4

Red-eye gravy is a mixture of drippings from pan-fried pork of some kind (typically ham, bacon, or sausage) with black coffee (or sometimes red wine).